Bonjour from Paris! I’m currently writing this post from an apartment in the 8th arrondissement. It’s been such an amazing few days here with most of my family! You may have seen some updates from my time in Paris on @emmalaurenfood and/or Emma Lauren Food Blog.
The beauty of staying in an apartment is that we are able to enjoy cooking with fresh seasonal produce whilst also devouring the local delicacies (sans wheat and cows milk of course)!
I’m absolutely loving all the fresh fruits on offer – the markets really showcase the best that’s in season!
What I love most about travelling is wandering the streets and stumbling upon hidden gems only most locals visit.
From the market haul, we enjoyed this simple platter. I’m loving the variety of goats cheese that’s available and these strawberries are just mouthwatering!
On a side note – I have some exciting news to tell you, Lorna Jane has posted another original recipe of mine on her Move Nourish Believe website. It’s considered one of the top five favourite no added sugar recipes. Feel free to check it out here.
As it was quite busy leading up to my trip with travelling interstate I unfortunately I haven’t had the chance to post this apple cinnamon recipe until now!
The combination of almond meal and quinoa flour allow these muffins to be quite light yet moist.
Almond milk or any other dairy free milk is a great wet ingredient as it adds extra flavour to the muffins instead of just using water.
I’ve used eggs in this recipe to help the bind the batter. If you’d prefer a vegan muffin, just use a flax egg – you may need to adjust the cooking time to suit.
To me, there is something very comforting about the combination of apple and cinnamon. I think it’s the earthiness of the cinnamon with the sweet apple…
As I prefer larger muffins, this mixture made 8 however if you’d like smaller muffins the mixture may make up to 12.
After taking them out of the oven, I noticed straight away how crunchy they were on top! Definitely the way I like to enjoy my muffins.
These muffins will keep in the fridge for up to three days in a sealed container. They can be kept in the freezer for up to two weeks in a sealed container.
Apple cinnamon muffins
- 2 cups almond meal
- 1 cup quinoa flour
- 2 tsp baking powder
- 2 tsp cinnamon
- 1/2 cup almond milk
- 2 TBSP coconut oil
- 1 tsp pure vanilla extract
- 2 eggs or 2 flax eggs
- 4 TBSP coconut nectar
- 2 apples, washed and diced
- 1/2 cup walnuts, roughly chopped
- Preheat oven to 180C/350F and grease/line muffin tin.
- Mix almond meal, quinoa flour, baking powder and cinnamon in a large bowl.
- Add almond milk and mix until well combined.
- Add coconut oil, vanilla and eggs then mix together.
- Add coconut nectar, apples and walnuts and mix until all combined.
- Spoon into prepared muffin tins and bake for 30 minutes or until golden. Test with a skewer and if it comes out clean it’s cooked!
- Serve immediately or allow to cool on a wire tray. Enjoy!
Delicious! Serve with some almond butter and a latte on the side – you have a near perfect Sunday breakfast!
Now, I’m off to explore Paris some more…